About this recipe

A timeless, crowd-pleasing potato salad made with tender chunks of Yukon Gold potatoes, creamy mayonnaise dressing, tangy mustard, crunchy celery, and a touch of sweet pickle relish. This is the reliable, no-fuss version that disappears first at every cookout, potluck, and family gathering. Make it a day ahead for even better flavor.

Instructions

1. 1

   Place the yukon gold potatoes chunks in a large pot and cover with cold water by at least 1 inch. Add 1 tablespoon of kosher salt. Bring to a boil ^[over high heat].

2. 2

   Once boiling, reduce heat ^[to medium] and cook until the yukon gold potatoes are just fork-tender — a fork should slide in easily but the chunks should still hold their shape, about 12–15 minutes. Do not overcook or they'll turn mushy when mixed.

3. 3

   Drain the yukon gold potatoes in a colander and spread them out on a baking sheet or leave in the colander to let steam escape for about 5 minutes. You want them dry, not wet. Let cool to room temperature, about 20–30 minutes.

4. 4

   While the yukon gold potatoes cool, whisk together the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, sugar, salt, black pepper, and celery salt in a large mixing bowl until smooth and well combined. Taste and adjust seasoning.

5. 5

   Add the cooled yukon gold potatoes chunks, chopped hard-boiled eggs, diced celery, green onions, and red onion to the bowl with the dressing. Gently fold everything together with a large wooden spoon or spatula, being careful not to break up the yukon gold potatoes too much. You want creamy chunks, not mashed yukon gold potatoes.

6. 6

   Taste and adjust seasoning — it may need more salt, a splash more apple cider vinegar for tang, or a pinch more sugar. The flavor will mellow as it chills, so season slightly bolder than you think necessary.

7. 7

   Transfer the potato salad to a serving bowl. Smooth the top, sprinkle with paprika, and garnish with fresh chives or parsley if using. Cover tightly with plastic wrap and refrigerate for at least 1 hour before serving — 4 hours or overnight is even better.